Ingredients
- 5¼ ounces (150 grams; about 4 slices) stale bread, torn into large pieces
- 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil
- Kosher salt
Directions
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Heat the oven to 350°F/175°C.
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Add the bread to the bowl of a food processor and pulse into coarse crumbs. Transfer to a sheet pan. Drizzle with the oil and sprinkle with salt, then mix with your hands until the crumbs are lightly coated. Spread them out in a thin layer.
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Bake the breadcrumbs until crisp and deeply golden, about 20 minutes, stirring and rotating the pan halfway through. Adjust the seasoning to taste and let cool completely.
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IF YOU ONLY HAVE FRESH BREAD Tear or cut the bread into large pieces. Bake at 350°F/175°C until dried out but not browned, about 15 minutes. Let cool, then proceed with the recipe above.
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IF YOU’RE SHORT ON TIME In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. Add 1 cup homemade, panko, or unseasoned breadcrumbs and a generous pinch of salt. Stir until completely coated.
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Cook, stirring occasionally, until the crumbs begin to brown, about 3 minutes, then stir constantly until evenly toasted and deeply golden, 2 to 4 minutes more (if they start to darken too quickly, turn down the heat). Turn off the heat and adjust the seasoning to taste. Transfer to a sheet pan or bowl and let cool.
Storage: The toasted breadcrumbs can be stored in an airtight container in a cool, dry place for up to 1 week or in the freezer for several months.
Variation
Pan-Fried Garlic Breadcrumbs: When the oil is hot, add 1 to 2 smashed garlic cloves and cook, turning occasionally, until golden around the edges, about 3 minutes. Discard the garlic, add the breadcrumbs and salt, and proceed as directed.